I have been thinking this for a while. Cooking makes me so happy! Cooking has always been a central aspect of my life. Since I was a child, learning from my talented mother by watching her cook and asking, and both my grandmothers, who gave me the heritage of Armenian cuisine, enriched by the influence of Greek and French cuisine, both sources from countries where each of them took refuge and grew up after fleeing from the 1915 genocide that took place in Armenia.

I cook for my family and friends. The joy and satisfaction in every dish is the source of pleasure and motivation to go on investigating and innovating, creating a style of my own, inspired by the rich and diverse heritage I have been offered.

Far away from my family legacy...yet so close to my taste and specially of the friends I want to share it with.

There are many similar recipes for this traditional cake that may assure a succesful result. Its main characteristic is its humid texture and the taste of the spices combined with the enhanced sweetness of the carrots.

I wandered if I could change a few ingredients and steps without altering the result, moreover, make it better. I wanted a lighter and even healthier cake. I used some cake flour instead of plain flour combined with baking powder, I changed sugar for honey, separated the eggs and beat the whites until stiff, added ground nutmeg and walnuts instead of pecans because these are the ones my children usually eat. It took longer to cook because of the dish I used. If you use a flatter one you will bake it in 25 to 30 minutes. I wish you enjoy it over a cup of tea and the company of those you love.

1. Preheat oven to 180C/ 350F2. Spray a baking dish (22cm x 8cm ) with oil spray3. Combine vegetable oil and honey with electric mixer until smooth4. Separate yolks and beat in one by one5. Add vainilla extract and mix6. Add carrots and stir with a spatula7. In a separate bowl beat whites until stiff8. Combine in another bowl the dry ingredients and add to the liquid mixture9. Add the chopped walnuts slightly powdered with flour10. Fold the egg whites to the mixture and pour into the prepared dish11. Bake 35 to 40 minutes or until poked, the knife comes out clean12. Remove from the oven and allow to cool in the pan on a rack. Unmold13. Finish with frosting